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I once had this dish over a lazy Sunday lunch in Spain some years ago with the family. In fact, it was so good. I asked the chef for the recipe, and here it is. It had so much depth of flavour and colour it was delicious.
Servings 4
Calories 852 kcal
Prep Time20 mins
Cook Time25 mins
Total Time45 mins

Ingredients
 

  • 6 tbsp extra virgin olive oil
  • 2 small onions, finely chopped
  • 3 garlic cloves, peeled and chopped
  • 1 large red pepper, cut into 1cm pieces
  • pinch or two of saffron
  • 350 g paella rice
  • 4 skinned and boned chicken thighs, cut into 4 pieces
  • 200 g baby squid, roughly chopped
  • 8 large prawns, not freshwater ones
  • 250 g fresh mussels
  • 12 fresh scallops
  • 600 ml boiling fish or chicken stock
  • only a little salt needed
  • freshly milled black pepper
  • 1 large bunch fresh parsley, chopped roughly

Instructions
 

  • Heat the oil, and then add the onions, garlic, and pepper.
  • Cook for 5-10 minutes, so the pepper releases its colour slightly. Add the saffron and tomato puree mix well.
  • Next, add the rice and coat well in the oil and onion.
  • Then add the chicken pieces and mix really well.
  • Add the prawns and squid and mix well again.
  • Sprinkle over the paprika, add the boiling stock, add a little salt and pepper mix well.
  • Bring back to the boil, then turn down the heat and simmer for 10 minutes.
  • Finally, add the mussels and scallops, cover loosely with foil and gently cook for a further 8-10 minutes.
  • Turn off the heat and leave covered for 10 minutes, then serve with plenty of chopped parsley.
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Nutrition Facts
Phil's Paella
Amount per Serving
Calories
852
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
308
mg
103
%
Sodium
 
1015
mg
44
%
Potassium
 
1113
mg
32
%
Carbohydrates
 
81
g
27
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
58
g
116
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken, mussels, prawns, seafood, squid
Course Chicken, Rice, Seafood
Cuisine Autumn, ITV This Morning, Spanish, Spring, Summer
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